Recipe courtesy of Claire Robinson
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 sandwiches
Level:
Easy
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 sandwiches
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat a large well-seasoned cast iron skillet over medium-low heat.

Lay the bread slices on a work surface and spread about a teaspoon of mustard on each slice. Divide the sliced cheese among all 8 slices. Evenly spread the meat over 4 cheese-topped bread slices, followed by 1/4 of the arugula. Season with salt and pepper and cover with the remaining 4 slices of bread.

Working in 2 batches, if necessary, put 2 of the sandwiches into the skillet. Weight the sandwiches down with a bacon press or cover them with a sheet of parchment and set a slightly smaller skillet directly on top. Put a can of tomatoes or a brick in the top skillet to weigh the pan down. Cook until the sandwich bottoms are golden and cheese is beginning to melt, 5 to 6 minutes. Remove the bacon press or top skillet, flip the sandwiches, return the press or parchment and top skillet to the pan and cook until golden brown, an additional 3 to 4 minutes. Repeat with the remaining 2 sandwiches.

Slice the panini on a diagonal and arrange on a serving platter. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Mississippi Pot Roast

Recipe courtesy of Robin Chapman

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Swordfish Panini with Arugula and Lemon Aioli

Recipe courtesy of Giada De Laurentiis

Swordfish Panini with Arugula and Lemon Aioli

Recipe courtesy of Giada De Laurentiis

Swordfish Panini with Arugula and Lemon Aioli

Recipe courtesy of Giada De Laurentiis

Panini with Roasted Peppers

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories